Crockpot Pierogi Casserole with Kielbasa
This Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food — tender pierogi layered with smoky kielbasa, creamy sauce, and melty cheese, all slow-cooked to perfection.
Ingredients
- Frozen Potato and Cheese Pierogi: 2 (16 oz) packages – the hearty, cheesy base of the casserole.
- Kielbasa: 1 pound, sliced – adds smoky, savory depth.
- Cream Cheese: 8 oz – makes the sauce rich and tangy.
- Sour Cream: 1 cup – adds creaminess and a slight tang.
- Shredded Cheddar Cheese: 2 cups – melts into gooey perfection.
- Milk: ½ cup – helps thin the sauce for smooth layering.
- Garlic Powder: 1 tsp – brings savory flavor.
- Onion Powder: 1 tsp – adds depth without chopping.
- Salt: ½ tsp – to balance and enhance flavors.
- Black Pepper: ½ tsp – adds a little kick.
- Butter: 2 tbsp – for richness and added flavor.
- Chopped Parsley (optional): For garnish – adds freshness and color.
Instructions
- Preheat Your Equipment: Prep your crockpot with nonstick spray.
- Combine Ingredients: In a bowl, whisk together cream cheese (softened), sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Prepare Your Cooking Vessel: Optionally, brown kielbasa slices in a skillet for 3–4 minutes per side.
- Assemble the Dish: Layer half the frozen pierogi on the bottom of the crockpot. Add half the kielbasa, then spoon over half the sauce and sprinkle with 1 cup cheese. Repeat layers.
- Cook to Perfection: Cover and cook on low for 4–5 hours or on high for 2–3 hours until hot and bubbly.
- Finishing Touches: Sprinkle remaining cheddar cheese on top, cover, and let melt for 10 minutes. Garnish with parsley if using.
- Serve and Enjoy: Scoop into bowls and serve warm.
Notes
- Spray crockpot with nonstick spray to avoid sticking.
- Browning kielbasa adds extra flavor but is optional.
- Slightly thaw pierogi before layering for even cooking.
- Add sautéed mushrooms or onions for extra flavor.